Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Priscilia Y. Heredia-Castro"'
Autor:
Miguel Ángel Rendon-Rosales, M. C. Estrada-Montoya, María J. Torres-Llanez, Ricardo Reyes-Díaz, Belinda Vallejo-Cordoba, Lilia M. Beltrán-Barrientos, Adrián Hernández-Mendoza, Aarón F. González-Córdova, Priscilia Y. Heredia-Castro
Publikováno v:
Journal of Dairy Science. 104:4033-4043
The aim of this work was to isolate and characterize bacteriocins produced by 2 Lactobacillus fermentum strains isolated from artisanal Mexican Cocido cheese. Fractions (F ≤3 kDa) obtained from cell-free supernatants of Lb. fermentum strains J23 an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2780dd7f74d4578dfcda8ea0a8cf39a5
https://doi.org/10.3168/jds.2020-19531
https://doi.org/10.3168/jds.2020-19531
Autor:
Belinda Vallejo-Cordoba, Aarón F. González-Córdova, P. F. Cuevas-González, José I. Méndez-Romero, Adrián Hernández-Mendoza, Ricardo Reyes-Díaz, Priscilia Y. Heredia-Castro
Publikováno v:
Journal of the Science of Food and Agriculture. 97:4459-4466
The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers.; Results: Cocido
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9c77a15c531a9efe87b30059337e999
https://doi.org/10.1002/jsfa.8309
https://doi.org/10.1002/jsfa.8309
Autor:
Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba, Ricardo Reyes-Díaz, Priscilia Y. Heredia-Castro, María de los Ángeles De la Rosa-Alcaraz, Ángel Martín Ortiz-Estrada
Publikováno v:
Journal of dairy science. 103(4)
Poro de Tabasco cheese (PTC) is one of the most popular cheeses in southern Mexico. It has been made by traditional, nonstandardized artisanal techniques dating back more than 50 yr. These techniques result in the cheese having a heterogeneous chemic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b03f377fa1697892556f3b785e06e3f2
https://pubmed.ncbi.nlm.nih.gov/32008781
https://pubmed.ncbi.nlm.nih.gov/32008781
Autor:
Priscilia Y. Heredia-Castro, Evelia Acedo-Félix, José I. Méndez-Romero, Adrián Hernández-Mendoza, Aarón F. González-Córdova, Belinda Vallejo-Cordoba
Publikováno v:
Journal of Dairy Science. 98:8285-8293
Lactobacillus spp. from Mexican Cocido cheese were shown to produce bacteriocin-like substances (BLS) active against Staphylococcus aureus,Listeria innocua,Escherichia coli, andSalmonella typhimurium by using the disk diffusion method. Crude extracts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0370f30c3fe1720eefe70c7d1943cb2c
https://doi.org/10.3168/jds.2015-10104
https://doi.org/10.3168/jds.2015-10104
Autor:
Paúl F, Cuevas-González, Priscilia Y, Heredia-Castro, José I, Méndez-Romero, Adrián, Hernández-Mendoza, Ricardo, Reyes-Díaz, Belinda, Vallejo-Cordoba, Aarón F, González-Córdova
Publikováno v:
Journal of the science of food and agriculture. 97(13)
The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers.Cocido cheese is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9453f684a11c5a01813c71249d38d834
https://pubmed.ncbi.nlm.nih.gov/28295334
https://pubmed.ncbi.nlm.nih.gov/28295334